Method1. To make syrup, add 1 litre of water, sugar and pandan leaves to a pot, bring to boil over medium heat. Remove from heat and cool before refrigerating until chilled.2. Add red food colouring to water chestnuts and mixed evenly.3. Put tapioca flour into a container and add dyed water chestnuts. Cover the container with a lid and shake until water chestnuts are evenly coated with flour. Shake off any excess flour.4. Bring 1 litre of water to boil. Add in dyed water chestnuts and return to boil.5. Remove water chestnuts with a slotted spoon as soon as they float to the surface. Rinse water chestnuts with tap and transfer to a bowl of ice water.6. To serve, spoon water chestnuts (red rubies) into each individual glass with 250ml of syrup with 60ml of chilled coconut milk. Add ice if desired.

Tip1. Cooked red rubies can be soaked in a sugar solution to make it taste sweet, if desired.2. Coconut milk, salt can be added to syrup, return to boil and remove from heat to cool.

Method1. Add water chestnuts, ginger, red dates, pandan leaves and water to a pot. Bring to a boil over medium heat and simmer for 10 minutes. Discard pandan leaves.2. Cook the glutinous rice ball following the packet instructions, drain and transfer to the water chestnut drink.

Tuesday, January 23, 2007

Spaghetti with Tomatoes Sauce is a simple pasta dish, so delicious and healthy. The great amount of fresh tomatoes used is to reduce the ketchup sauce used and to increase the intake of fiber for a healthy diet.

Method1. Cut a cross in the top of each tomato. Place the tomatoes in a pot or wok of boiling water and cook for 1-2 minutes. Drain well, peel and mash tomatoes with a fork to make purees.2. Heat work with olive oil, add the bacon/ham, mushrooms and stir-fry till cooked. Stir in the tomatoes purees and water, stirring occasionally and cooked till it boils. Season with sugar, pepper, salt, ketchup. Mix cornflour with a bit of water and add to thicken the sauce if required.3. Pour the sauce over the spaghetti and serve immediately.

Friday, January 19, 2007

This is a very simple soup! It is real light and refreshing. My mom used to boil this quick soup with beaten egg. For this vegan version, egg is been omitted. Add one or two stalks of fresh corianders (with root) to boil the soup, if desired.

Method1. Combine all the ingredients for the sauce in a bowl and set aside.2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushrooms and stir-fry briskly.3. Add the tofu, sauce mixture and stir until the sauce is slightly dry.4. Transfer to a serving dish and garnish with coriander leaves.

Tip1. Steam the tofu prior to stir-fry for a smoother texture, if desired.

This is a simple and stir-fried dish using inexpensive ingredients. Water convolvulus is also known water spinach or kangkong, which can be stir-fried either plain with garlic or ginger or spice paste.

Method1. Heat oil in a wok. Add the ginger and fry till golden brown.2. Add the soy bean paste with chilli and stir-fry briskly for a moment. Add the water convolvulus and stir-fry for 1-2 minutes.3. Transfer to a serving dish, garnish with red chilli and serve immediately.

Method1. Heat sesame oil in a wok over medium heat and fry ginger until lightly brown.2. Stir in the cooked rice and season with salt. Stir-fry for 2-3 minutes or until rice is heated through. Serve hot.

Tip1. Rice for frying must be cooked at least 2 hours in advance or the night before.

2. The amount of ginger can be increased, if desired.3 Garnish with lightly toasted sesame seeds or finely shredded nori.

Method1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot with deep-fried vegetarian drumsticks, cucumber slices and chicken rice chilli.

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About Me !

Quick n Easy Homestyle Vegan & Vegetarian Recipes by me ...

Please feel free to adjust the ingredients and whip up any dish to your own liking ... Discover the pleasures of cooking, it can be therapeutic ... Enjoy and have fun!

The recipes here are simple and ingredients are easily available. So, it takes very minimal effort to churn out a quick, healhty and home-cooked meal.

Vegetarian cooking can be fun and exciting, keep experimenting and thinking out of the box. And keep recreating and reinventing new and delicious taste of your own - something out of the norm. Happy cooking!

WHO eats WHAT

Here is a rough guide on various types of vegetarian:

VEGETARIAN:Overall term for people who live on a diet of grains, pulses, nuts, seeds, fruit and vegetables, with or without eggs and dairy products. Does not eat any meat, poultry, fish, or shellfish.LACTO-OVO-VEGETARIAN:Most common type of vegetarian, who eats eggs and dairy products.

VEGAN:Does not eat dairy products, eggs or any other animal product.

OVO-VEGETARIAN:Eats eggs.LACTO-VEGETARIAN:Eats Dairy products.

PESCO-VEGETARIAN:Eats fish and non-mammalian seafood but does not eat any other meats.POLLO-VEGETARIAN:Eats poultry but does not eat red meats such as beef and lamb.

FLEXTARIAN:Eats mainly vegetarian food but will eat animal meant occasionally for cultural, social and nutritional reasons.